Mollie's Brownies

By • March 23, 2011 • 18 Comments

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Author Notes: I’m a purist when it comes to brownies. I don’t believe in adding nuts, chips or frosting. To me, that’s necessary only when a brownie doesn’t have enough flavor to hold its own. I grew up with amazing brownies. They were created by my Great Cousin Mollie, over 50 years ago. I never met her; she died before I was born. Yet, she was a tangible presence in my life, appearing anytime my mother made brownies, and she has continued to appear in all the kitchens of my adulthood. I’m now 42 years old, and I realized I had never tested her brownies against some of the famous ones: King Arthur, Barefoot Contessa, Katherine Hepburn, Cooks Illustrated. Maybe my nostalgia was clouding my judgment & there was a better brownie out there. I decided to get scientific. I made a batch of each & gave my husband & I one of each kind. It was seriously no contest; Mollie’s won hands down. I thought, ‘How is this possible? The others have more chocolate, more butter, more ingredients, or more steps, yet somehow less flavor.’ I think the lesson is that sometimes the simplest recipes are the best.If you’d like Mollie to visit your kitchen, give these simple brownies a go, but don't let the simplicity of this recipe fool you. They are divine!Phoenix Helix

Serves 12-24, depending on how big you like your brownies

  • 4 ounces unsweetened baking chocolate
  • 12 tablespoons butter
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • cups flour
  1. Preheat oven to 350 degrees.
  2. Melt the chocolate & butter together in small saucepan over medium-low heat. Whisk to blend.
  3. In large bowl, blend sugar, eggs & vanilla at high speed for a couple of minutes. Add the chocolate-butter mixture & blend well & then add the flour & blend well.
  4. Pour batter into greased 9x13 pan & bake 25-35 minutes. (Note: Brownies are done when a toothpick inserted in center comes out with a little of the moist brownie stuck to it, but not like it’s been dipped in wet batter. If the toothpick comes out completely dry, the brownies have been cooked too long.)
Jump to Comments (18)

Tags: brownies, chocolate

Comments (18) Questions (1)

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Thin_man_nick_nora_charles

about 1 month ago Eva

Super tasty! Nice and moist, although the edges got a little dry. I think I'll try baking them at a slightly lower temp (325ºF) next time to see if that helps keep the edges moister. The edges were delicious anyway, so maybe I won't bother (extending the baking time is the last thing I want when I'm craving brownies!!).

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about 1 month ago Shirley Thompson

Do you use salted or unsalted butter?

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about 1 month ago Erin

I made these a few days ago and the brownies didn't have enough of a chocolate taste for me! I'm going to try these with 2 oz. more chocolate and see if they work. Hopefully it won't mess up the balance of sugar, as I don't want to add any more sugar to them.

Preview_mountain

5 months ago eva hayes

I added 2 tablespoons of cocoa powder because I was using accidentally purchased compound chocolate that wasn't very chocolatey (I needed a way to get rid of it!). This recipe transformed it into something deliciously edible, thank you! I also had to use 1 cup of brown sugar because I unexpectedly ran out of white. Despite all my short comings it turned out fudgey and beautiful, super recipe.

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9 months ago kati

Is it self-raising flour or plain flour?

Phoenix

9 months ago Phoenix Helix

Plain.

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5 months ago kati

Thank you!

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11 months ago ahelfeld

Delicious recipe. Baked 30 minutes and let cool completely.

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over 1 year ago shafeeah

Hi I made these brownies but unfortunately they turned out more like a pudding, any suggestions as to why it happened?

Phoenix

over 1 year ago Phoenix Helix

My guess is that you needed to cook them a little longer. You want to hit the sweet spot between dry and wet. Their ideal texture is moist and fudgy. Ovens fluctuate a lot in temperature, and I'm guessing your oven maybe runs a little cold.

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over 1 year ago shafeeah

They were in the oven for about an hour because when I put a toothpick in the middle, it was wet batter

Phoenix

over 1 year ago Phoenix Helix

I'm sorry shafeeah, I have no idea how that happened. Maybe your measurements were off? This is a tried and true recipe, and if anything, it's usually easier to overcook it where it becomes too dry, rather than undercook it. I know it's frustrating when you don't know why something went wrong. I hope the "pudding" at least tasted good!

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over 1 year ago ailuros

12 tbsp butter is about 170 grams, or 1.5 sticks/0.75 cup.

Phoenix

over 1 year ago Phoenix Helix

Chrisdis, you can use either. I've always used salted butter in my baking (which I know isn't the norm.)

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over 1 year ago chrisdls

do you recommend salted or unsalted butter in this recipe? thanks!

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over 1 year ago Bobberqer

Amount : 12 tablespoons US (tbsp in volume and capacity)
Equals : 10.00 tablespoons U.K. (tbsp Imperial / volume and capacity)

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over 1 year ago knysnalurie

Please advise the weight of butter, I cannot work out the Tablespoon measurement as we work metric in our country